A Swedish pancake pan is a shallow, low-sided cast iron pan designed specifically for making thin, crepe-like Swedish pancakes (pannkakor). Unlike a regular skillet, its shallow sides make it easy to flip the delicate pancakes and slide them onto a plate. Using cast iron gives you excellent heat retention and even browning, which is key for achieving those signature golden spots. This guide covers how to use a Swedish pancake pan, plus a classic recipe that works perfectly in it.
Ingredients
- 1 cup (120 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon salt
- 2 cups (480 ml) whole milk
- 3 large eggs
- 2 tablespoons (28 g) unsalted butter, melted, plus more for the pan
Instructions
- In a medium bowl, whisk together the flour, sugar, and salt. Create a well in the center and add the milk, eggs, and melted butter. Whisk until the batter is smooth and free of lumps. Let the batter rest for 10 minutes while you heat the pan.
- Place your cast iron Swedish pancake pan over medium heat. Let it heat for 2–3 minutes until a drop of water sizzles and evaporates immediately.
- Add a small amount of butter to the pan and swirl to coat the entire surface.
- Pour about 1/4 cup (60 ml) of batter into the center of the pan. Immediately tilt and rotate the pan so the batter spreads evenly across the bottom, creating a thin layer.
- Cook for 1–2 minutes, until the edges look set and the bottom is golden brown. Use a thin spatula to loosen the edges, then flip the pancake. Cook for another 30–60 seconds on the second side.
- Slide the pancake onto a plate. Repeat with the remaining batter, adding a little butter to the pan as needed.
Tips
- Rest the batter: Letting the batter rest for at least 10 minutes (or up to 1 hour) relaxes the gluten, resulting in more tender pancakes.
- Control the heat: Cast iron retains heat well, so you may need to lower the heat after the first pancake if they are browning too quickly. The pan should be hot enough to sizzle when the batter hits it, but not smoking.
- Use the right amount of batter: Too much batter makes thick, doughy pancakes that are hard to flip. Start with 1/4 cup and adjust based on your pan size.
- Season your pan: A well-seasoned cast iron pan is naturally non-stick. If you have a new pan, season it according to the manufacturer’s instructions before first use.
Serving Suggestions
Swedish pancakes are traditionally served with lingonberry jam and a dusting of powdered sugar. They also pair beautifully with fresh berries, sliced bananas, or a squeeze of lemon and a sprinkle of sugar. For a savory twist, fill them with ham and cheese or sautéed mushrooms.
Variations
- Whole wheat: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
- Buttermilk: Replace the milk with buttermilk for a tangy flavor and slightly thicker texture.
- Gluten-free: Use a 1:1 gluten-free flour blend. The batter may be slightly thinner, so let it rest longer (15–20 minutes) to thicken.
- Vegan: Use a plant-based milk and replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. The pancakes will be a bit more delicate.
Storage and Reheating
Stack the cooked pancakes with parchment paper between each one to prevent sticking. Store in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the stack tightly in plastic wrap and then foil for up to 2 months. Reheat in a dry skillet over medium heat for 30–60 seconds per side, or in the microwave for 20–30 seconds. For larger batches, reheat in a 350°F (175°C) oven covered with foil for 5–7 minutes.
Frequently Asked Questions
Can I use a regular cast iron skillet instead of a Swedish pancake pan? Yes, a regular skillet works, but the pancakes will be larger and may be harder to flip. A Swedish pancake pan’s low sides make flipping easier and the smaller diameter is ideal for individual portions.
Why are my pancakes sticking to the pan? Sticking usually means the pan isn’t seasoned well enough or the heat is too high. Make sure the pan is well-seasoned and add a little butter before each pancake. Also, let the pancake cook until the edges are set before attempting to flip.
How do I season a new cast iron Swedish pancake pan? Wash and dry the pan thoroughly. Apply a thin layer of neutral oil (like vegetable or canola) to the entire surface, including the handle. Place it upside down in a 350°F (175°C) oven with a baking sheet on the rack below to catch drips. Bake for 1 hour, then let cool in the oven.
Can I make the batter ahead of time? Yes, the batter can be made up to 24 hours in advance and stored in the refrigerator. Give it a good whisk before using, as the flour will settle.
What is the difference between Swedish pancakes and crepes? Swedish pancakes are slightly thicker and richer than French crepes, often containing more eggs and sugar. They are also typically served with jam or fruit, while crepes can be sweet or savory.
Can I use this pan for other things? Absolutely! The shallow sides make it great for eggs, quesadillas, and even small omelets. Its versatility makes it a worthwhile addition to your kitchen.
Related
- Stollen Bread: History & Classic Recipe
- Schnitzel With Almond Flour: Crispy Low-Carb Recipe
- Schnitzel in Air Fryer: Crispy, Golden, Easy Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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